Chicken Broccoli Rice Casserole (Gluten Free)

This hearty meal freezes beautifully! Tip: Use masking tape or a freezer label to label these, and put the baking instructions (350° for 30 minutes) right on the label so you won't have to go find the recipe again.

INGREDIENTS

• 6 Tbsp. salted butter
• 6 cups cooked long grain brown rice or basmati rice
• 2 cups sliced fresh mushrooms
• 2 tsp. minced garlic
• 1 1/2 cups milk
• 16 oz. (4 cups) cheddar cheese, shredded, divided
• 3 heads fresh broccoli
• 5 cups shredded chicken
• 1 tsp. salt
• 1 tsp. garlic powder

INSTRUCTIONS

1. Precook your rice to yield 6 cups of cooked rice. Precook your chicken and shred, to yield 5 cups shredded chicken.
2. Spray three 8x8" oven and freezer safe baking pans (glass, aluminum, foil, or Gladware oven pans) with non-stick cooking spray. Set aside.
3. In a large stockpot, melt the butter. Once melted, add the cooked rice, sliced mushrooms, garlic, milk and half of the shredded cheddar cheese. Cook over medium heat until the cheese is all melted.
4. Add the broccoli, chicken, salt and garlic powder and cook over medium heat, for about 5 minutes, stirring frequently.
5. Remove from heat and divide the mixture evenly in the three baking pans. Sprinkle the remaining cheese evenly over the three pans.
6. Seal the containers, label and put in the freezer, or bake immediately.
7. When ready to bake, thaw completely, remove any lids, and preheat oven to 350°. Bake until casserole is heated throughout and broccoli is tender, about 30 minutes.

Slow Cooker Chicken Burrito Bowl

Ingredients

• 1 pound boneless, skinless chicken breasts about 2 large breasts

• 2 tablespoons of olive oil

• 3 teaspoons of onion powder

• 2 teaspoons of garlic powder

• 3 teaspoons of chili powder

• 2 teaspoons of cumin

• 1 teaspoon of kosher salt and freshly ground pepper to taste

• 3 cups of low-sodium chicken broth

• 1 15 oz can of diced tomatoes, drained

• 1 14 oz can of black beans, drained and rinsed

• 2 3/4 cups of instant whole grain brown rice

• 1 1/2 cups of shredded colby jack cheese
• 
  

1. Place chicken breasts in slow cooker.
2. Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper.
3. Cook on low for about 4 hours, until chicken reaches 165 degrees.
4. Remove chicken breasts from slow cooker.
5. Turn slow cooker to high and stir in instant rice and black beans.
6. Let cook 30-45 minutes on high, or until rice is tender.
7. Add chicken back in, top with cheese and let cook a few minutes longer until cheese is melted.
8. Serve with fresh diced tomatoes, sour cream, green onions, avocados or guacamole.  You can also add a can of corn when you add the black beans.

Ritz Cracker Chicken

FOR THE CHICKEN:4 chicken breasts
1 sleeve Ritz crackers, crushed (I used Roasted Vegetable flavor)
¼ cup milk
1 large egg
2 cups shredded cheddar cheese
Salt
Garlic pepper

FOR THE SAUCE:10 ounce can cream of chicken soup
¼ cup milk
2 tablespoons sour cream
2 tablespoons butter

Preheat oven to 400º.
Spray a baking pan with nonstick cooking spray.
Whisk together egg and ¼ cup milk.
Place crushed crumbs in a shallow dish and cheddar cheese in another.
Salt and pepper the chicken breasts, to taste.
Dip breasts into egg and milk mixture.
Cover breasts with shredded cheese using fingers to press cheese onto chicken.
Place breasts into crumbs; cover entirely.
Position chicken onto baking sheet; bake for 30 minutes or until breasts are fully cooked and centers no longer pink.
While chicken bakes, in a small saucepan, melt butter; add chicken soup, sour cream and milk. Whisk together until well-combined and warmed through. Serve sauce over chicken.

Incredible Chicken Casserole

Ingredients

3	cups chopped cooked chicken
2	cups finely chopped celery
1	cup (4 ounces) shredded Cheddar cheese
1	cup sour cream
1	cup mayonnaise
1	(4-ounce) can water chestnuts, drained and chopped
1	(10-¾-ounce) can cream of chicken soup (Use Gluten Free Cream of Chicken for GF)
½	cup slivered almonds

Directions

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a large bowl, stir together chicken, celery, cheese, sour cream, mayonnaise, water chestnuts, soup, and almonds. Spoon into prepared baking dish. Bake, uncovered, for 30 minutes. Sprinkle 1/2 chopped onion evenly over top and bake 5 more minutes, or until bubbly around edges. Let stand 5 to 10 minutes before serving.

Mexican Chicken Casserole

3 chicken breasts, diced, about 2 cups

1 cup salsa

1/2 cup cream cheese

1/2 4 oz. can diced green chilies

1/2 15 oz. can black beans

1 cup sour cream

1 tomato, diced

2 green onions, sliced

2 cups shredded cheddar/jack cheese

1 cup crushed tortilla chips

 

1. Preheat your oven to 350 degrees and prepare an 8" square or round dish.

 

2. Place cooked chicken in a sauté pan, add salsa and cream cheese and heat through until cream cheese is melted.

3. Add black beans and green chilies and heat through.

 

4. Layer ingredients in your prepared dish as follows:

Crushed tortilla chips

Chicken mixture

Sour cream

Tomatoes

Green Onions

Cheese

5. Bake for 30 minutes or until hot and bubbly.

Chicken and Bacon Lasagna Roll-ups

Ingredients:

• 8 lasagna pasta, cooked and drained.
• 1 pound bacon, diced, cooked and drained
• 1 small red or yellow onion
• 6 cloves of garlic, crushed
• 2 chicken breasts, cooked and shredded
• 2 cups of Alfredo cream sauce
• ½ cup mozzarella (to sprinkle on top)
• ½ cup grated parmesan (to sprinkle on top)

 

Filling:

• 1 cup ricotta cheese
• ½ cup sour cream
• 6 oz. cream cheese
• ½ cup grated parmesan
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• salt and pepper (to taste)

 

Instructions

1. Add 8 pieces of lasagna pasta to a large pot of boiling water.
2. Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven.
3. Drain pasta in strainer and lay pasta onto paper towels to dry off excess water.
4. Shred chicken breasts. Set aside.
5. Cut and fry bacon.
6. Add diced onions and crushed garlic 3 minutes prior to baking being finished.
7. Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.)
8. In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, parmesan and seasonings.
9. Divide and spread the filling onto the cooked pasta evenly.
10. Add the shredded chicken onto each pasta.
11. Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)
12. Sprinkle some parmesan on top of the bacon and chicken.
13. Spread ½ cup of cream sauce on the bottom of a medium baking dish.
14. Roll the pasta and put seam side facing down into the sauce that is in the baking dish.
15. Cover the roll ups with the rest of the cream sauce.
16. Top with pieces of bacon.
17. Sprinkle mozzarella and parmesan on top.
18. Bake in a preheated oven at 350 degrees for 25 to 35 minutes.

French Toast Casserole

1 loaf french bread or buns cut in cubes (or Gluten Free Bread for Gluten Free)
8 eggs
3 cup milk
4 tsp sugar
dash of salt
1 tsp vanilla

Topping
2 Tbs butter
3 Tbs sugar
2 Tsp cinnamon

Place cubes in greased 9*13 pan.  Mix eggs & milk, sugar, vanilla, and salt.  Pour over bread.  Cover and refrigerate 8 hours or overnight.  Remove 30 minutes before baking.  Top with butter.  Combine sugar and cinnamon and sprinkle over the top.  Cover with aluminium foil.  Bake at 350' for 40-45 minutes or until knife comes out clean.  Serve with syrup.

Taco Casserole

6 oz. broad egg noodles (I used Quinoa for Gluten Free)
1 lb. ground beef
1 med. onion
1 can tomato soup
Chili powder to taste
Salt & pepper to taste
16 oz. can red kidney beans, drained
Corn chips, crushed
1 c. grated sharp Cheddar cheese

 

Cook noodles and drain. Saute ground beef and onion. Stir in tomato soup, chili powder, salt and pepper. Simmer 10 minutes. Add kidney beans. Arrange alternate layers of meat mixture and noodles in 2 quart dish. Sprinkle crushed corn chips over top and cheese. Bake at 350 degrees for 30 minutes. Serves 6-8.

Lasagna

2 lbs hamburger
3 cans tomato soup undiluted
 salt, pepper, garlic powder
1 package lawery's taco seasoning
8 oz mozzarella cheese shredded
8 oz cheddar cheese shredded
 1 can cream of mushroom soup
1 large box lasagna noodles

Brown meat, drain of fat, season with garlic powder, salt, and pepper.  Add soup and taco seasoning, simmer.  Cook noodles, do not drain, run cold water on noodles until you can handle.  In a greased 13*9 pan alternate noodles meat mixture, and cheese.  Label and freeze.  Bake 350' 30-45 minutes.  If frozen let thaw before cooking.

Chicken Broccoli Bake

10 oz chopped cooked broccoli
4 cups cooked cubed chicken
2 cans cream of chicken soup
1/2 cup mayonnaise
4 oz chopped mushrooms
1/4 tsp curry powder
3/4 cup grated parmesan cheese

Stir together all the ingredients and place in greased pan.  Label and freeze.  When thawed bake covered 350' degrees for 40 minutes.  Uncover and bake another 20 minutes.

Sour Cream Enchiladas

4 cups cooked cubed chicken
1 can cream of chicken soup
1 1/2 cups sour cream
1 4 oz can chopped green enchiladas
 3 cups grated mexican blend cheese
10 flour tortillas

Mix the chicken soup, sour cream, green enchiladas, and cheese together.  Spoon enough mixture to cover 1/2 of the tortilla.  Place seam side down in greased pan, sprinkle cheese on top.  Label and freeze.  Bake 375 degrees for 20-25 minutes.  If frozen thaw 1 hour before baking.

Chicken Enchilada Casserole

3-4 chicken breasts cooked and shredded
Large can of cream of chicken soup
Medium sized container of sour cream

Mix together in a pot, season with seasoning salt, pepper, and chili powder to taste. Simmer for 10-15 min.

Heat oven to 350*

In casserole dish, rip up tortillas and layer tortillas, chicken mixture, cheese, tortillas, chicken, cheese, bake until bubbly and cheese is melted.

Gluten Free Meatloaf

1 1/2 lbs ground beef
3/4 cup oatmeal
1/8 teas pepper
1 tsp salt
1 onion (chopped)
1/2 tsp worcestershire sauce
1/2 cup milk (utilize soy for dairy free)
1 egg

Sauce:
1/2 cup brown sugar
1/2 tsp dry mustard
1/8 tsp worcestershire sauce
1/4 cup vinegar

Combine beef, oatmeal, seasonings, onion, 1/2 tsp worcestershire sauce, milk & egg; mix well.  Place mixture in loaf pan.  Piece top with a fork. 

Combine remaining ingredients in sauce pan; blend well.  Heat sauce to boiling.  Pour 3/4 of sauce over the loaf.  Bake 350' for 45 minutes.  Spoon remaining sauce over loaf before slicing.

Tangy Ranch Chicken

2/3 C ranch dressing
1/3 C mustard
3 Tbs brown sugar
6 oz boneless skinless chicken breasts

Mix salad dressing, mustard, and sugar. Pour 1/2 cup sauce into serving bowl. Coat chicken with remaining sauce in 3-qt. greased baking dish. Bake chicken at 350' for 25 minutes until cooked. Serve with reserved sauce.

Gluten Free Cornbread Stuffing

Gluten-fee cornbread stuffing

For Cornbread:
1 cup gluten-free flour blend
1/4 cup sugar
4 tsp baking powder
3/4 tsp xanthan gum
1/4 cup shortening (not butter)
2 large eggs
1 cup milk (for dairy free use soy)
1 cup yellow cornmeal

For Stuffing:
2 Tbsp. butter
1/2 cup celery, chopped
1 small onion, chopped
2 eggs, beaten
2 cups gluten-free chicken stock
2 Tbsp dried sage
salt and pepper to taste

Preheat the oven to 425' Combine all the dry ingredients for the cornbread in a large bowl. Cut the shortening into the flour using two forks or a pastry cutter (or a food processor) until there are walnut-sized pieces of shortening in a sandy flour.

Combine the eggs and milk in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until combined. Stir int he cornmeal, working quickly, until just combined. Do not over stir. Pour into greased 9*9*2 pan. Bake for 20-25 minutes, or until the sides of the cornbread shrink slightly away from the pan and a toothpick inserted into the center comes out clean. Let cool, then crumble.

Reduce heat to 350' Grease one 9*13 pan baking dish. In a large skillet over medium heat, melt butter and saute the celery and onion until soft.

In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage, salt and pepper. Mix well. Place into prepared dish and bake for 30 minutes. Refrigerate any leftovers.

Gluten Free Green Bean Casserole

1 lb canned or fresh green beans (rinsed, trimmed and halved)
2 Tbsp. unsalted butter (for dairy free use dairy/gluten free butter)
2 large portabella mushrooms (sliced)
1/2 tsp. freshly ground black pepper
1/3 C sour cream (For Dairy Free use Soy Milk)
2 Tbsp gluten-free flour mix
2 cups gluten-free cream of mushroom soup
1 fried onion, thinly sliced

For fried onions:
1 medium onion, sliced thin
1/3 cup gluten-free flour mix
1/4 tsp. sea salt
1/4 cup vegetable oil

Combine the sliced onions and dry ingredients in a large bowl, tossing until totally coated with flour and salt. Meanwhile, heat the vegetable oil in a nonstick skillet on medium-high. Brown the onions in the hot oil, approximately 3-4 minutes per side. Place the browned onions on a paper-towel-lined baking sheet.

Preheat oven to 400' for the baking the casserole. If using fresh beans, boil in lightly salted water for 5 minutes, then rinse with cold water and drain. If using canned beans, rinse and set aside.

In a large saucepan, melt the butter and toss in sliced mushrooms and pepper. Stir over medium heat for 5 minutes, then add garlic and flour, stirring to coat. Cook and additional minute, then add the sour cream and soup and lower the heat to medium-low. Cook while the mixture thickens, approximately 5-8 minutes more. Remove from heat and stir in half of the fried onions and all of the drained beans. Pour mixture into a large casserole dish and bake for 10 minutes, or until bubble. Sprinkle the remaining onions on top and bake for an additional 5 minutes. Serve warm. Refrigerate any leftovers.

Easy Chicken/Salsa Bake

Chicken
Salsa
Taco Seasoning Mix
Sour Cream (optional)
Cheese

Preheat oven to 375'. Place chicken breasts in a lightly greased 9*13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. Bake at 375' for 25-35 minutes, or until chicken is tender and juicy and its juices run clear. Sprinkle chicken evenly with cheese (for non-dairy no cheese) - and continue baking for an additional 3-5 minutes, or until cheese is melted and bubble. Top with sour cream if desired, and serve.

Green Bean Casserole

1 Can Cream of Mushroom Soup
1 C Milk
2 tsp. Soy sauce
1/4 tsp. Black pepper
8 C cut green beans
1 Can Fried Onions

Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 C onions in 3-qt. casserole dish. Bake at 350' for 25 minutes or until hot. Stir. Top with remaining onions. Bake for 5 minutes more.

For a Gluten/Dairy Free - substitute Mushroom soup with Organic Mushroom soup and utilize Silk Milk instead of regular milk.

Citrus Chicken and Rice

4 skinless, boneless chicken breast halves (about 1 pound)
1 3/4 C chicken broth
3/4 C orange juice
1 medium onion, chopped (about 1/2 C)
1 C uncooked regular long grain white rice
3 Tbs chopped fresh parsley

Cook the chicken in a 10-inch nonstick skillet over medium high heat for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet. Stir the broth, orange juice, onion, and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender. Stir in the parsley.

For A Gluten/Dairy Free utilize organic chicken broth.

Chicken with Creamy Dijon Herb Sauce

1/2 C chicken broth
6 Tbsp Dijon Mustard
1/3 C cream cheese spread, softened
1 Tbsp minced herbs (parsley, basil, or chives)
1 Tbsp oil
4 (6 oz) boneless skinless chicken breasts
1 Tbsp minced garlic

Mix broth, mustard, cream cheese and herbs utnil well blended, set aside. Cook chicken in hot oil in nonstick skillet until browned on both sides. About 15 minutes. Stir in mustard sauce and garlic. Simmer over medium heat 3-5 minutes until sauce thickens slightly and flavors are blended. You may also bake at 350' for 30 minutes.

For a Gluten/Dairy Free Dinner - utilize a Organic Chicken Broth.